More Great Recipes: Appetizer | Dairy | Dinner Party | Oven


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Member since 2007

Serves | Prep Time | Cook Time 30


1 cup finely crushed tortilla chips
3 tablespoons butter or margarine, melted
2 packages (8 ounces ea) cream cheese, softened
1 packet taco seasoning
2 eggs
1 package shredded Colby/Montery Jack cheese
1 can (4 ounce) chopped green chilies, drained
1 cup sour cream
1 cup chopped bell pepper
1/2 cup sliced green onion
1/3 cup chopped tomatoes
1/4 cup pitted ripe olive slices

Heat oven to 350 degrees. Stir in chips and butter in

small bowl; press into 9-inch spring form pan. Bake

15 minutes. Beat cream cheese and eggs in large mixing

bowl at medium speed until well blended. Mix in shredded

cheese and chilies; pour over crust and bake 30 minutes.

Spread sour cream over cheesecake.

Loosen cake from rim

of pan; cool before removing rim of pan. Refrigerate

until ready to serve at least 30 minutes.

Top with

remaining ingredients just before serving.

TIP: you can also add 1/2 packet of taco seasoning with

the cheese and chilies if you want a bit more spice.

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